I used pork, fresh peach slices, red bell pepper and almonds for a variety of tastes and textures in this summer supper. It’s a treat when ripe, juicy peaches are in season. In fact, August is national peach month. The sweet peach slices provide a contrasting sweet flavor to the tangy dressing.
Some peach tips:
How to pick a ripe one: Peaches should give slightly to palm pressure. Avoid ones with any very soft spots. Unripe peaches can be placed in a paper bag and left at room temperature to help speed ripening. Store them at room temperature until ripe. Once ripe, place them in a plastic bag and refrigerate. They will keep this way up to five days.
HELPFUL HINTS:
- Ripe plums or nectarines can be substituted for peaches.
Pork and Peach Summer Salad
Yield 2 servings. Recipe by Linda Gassenheimer
4 tablespoons reduced-fat vinaigrette dressing
1 tablespoon balsamic vinegar
1 tablespoon honey
4 ounces rotelle (corkscrew) pasta (about 2 cups)
2 ripe peaches
Olive oil spray
3/4 pound boneless pork chops
Salt and freshly ground black pepper
3 cups washed, ready-to-eat lettuce leaves torn into small pieces
2 tablespoons fresh parsley leaves (optional garnish)
Mix reduced-fat dressing, balsamic vinegar and honey together in a small bowl and set aside. Place a large saucepan 3/4 filled with water on to boil over high heat for the pasta. When water comes to a boil, add pasta and boil for 8 minutes or according to package instructions. Drain and set aside. Meanwhile, cut peaches in half and remove pit. Cut each half into slices, about 1/2-inch thick. Heat a medium-size skillet over medium-high heat. Spray with olive oil spray. Add pork and saute for 5 minutes. Turn pork over and saute another 4 to 5 minutes. A meat thermometer should read 145 degrees. Remove skillet from the heat. Place the pork on a cutting board and slice into 1/2- to 1-inch pieces. Return the pork to the skillet and add the peach slices and drained pasta. Add the dressing and toss all together. Add salt and pepper to taste. Arrange salad greens on two dinner plates. Divide the pork mixture in half and add on top of the salad greens. Spoon remaining dressing in skillet over the top. Add parsley leaves on top, if using.
Per serving: 574 calories (17 percent from fat), 10.8 g fat (1.9 g saturated, 3.9 g monounsaturated), 98 mg cholesterol, 50.6 g protein, 71.7 g carbohydrates, 5.7 g fiber, 173 mg sodium.
